What Will You NEVER Eat Again?

[Shelby]

Chitlins. Turnip greens or their more rural cousin, "poke sallet." Calves liver (I will eat chicken liver in a pate, but that's about it). Raccoon, bear, beaver and possum (greasy, gamy, nasty tasting).

And -- sigh -- lamb shanks. I've TRIED to like lamb shanks, braised them in all sorts of preparations that others raved about. Just not crazy about lamb, and particularly not shanks.

I don't really care for lamb, either. Lord knows I've tried...and I'll eat a couple of bites, but it's not my fave. I don't know why I don't like it. As you know, I eat tons of game, so why the heck don't I like lamb?

[Porthos]

Oysters. Tried em twice. That will cover me for life. I love most sea-food and shell-fish - just not oysters.

Sweet potatoes were put on this earth to torment me. The mere smell of a roasted sweet potato makes me gag.

[Pam Brunning]

You are correct in theory Sparrowgrass but the male goat is a very crafty beast and an animal houdini proof of that is the disgusting cheese on the market.

[sheepish]

If pushed for something, aduki bean "cakes". Like mashed baked beans with icing on.

Oysters have never done it for me, but because they're supposed to be some amazing food I persevere from time to time. Natto, yum.

[santo_grace]

spaghettios. Tried 'em once. Couldnt swallow the first bite.

How old were when you tried? I think these are only for those under the age of 16. These were a treat for me as a child even though my poor mother couldn't stand the smell. At some point I couldn't stomach them either.

Never eat again...olives. I'm done with trying them because I think I should like them.

[qrn]

Pan fried liver(or any liver unless in a suitable sausage,etc. ), last I tasted it was the 50's, when I was subjected to the old

"you sit here until you finish it" thing,,, I didn't,,,

Bud

[technophile50]

Wow, I must have a cast iron palate. I don't like steamed chitlins, or boiled okra - too slimy, so I probably wouldn't like natto either - but fried they're OK. I wouldn't buy them, or choose them, but I wouldn't not eat them if offered; I might sample them at a potluck - maybe someone has a better recipe, and you won't know til you try.

It took me a while to get over finding half a larva in some cooked greens when I was about ten - I still remember it, but it no longer bothers me, and I like turnip greens, cooked and raw cabbage, spinach, and so on. There's a lot of industrial "food" that isn't worth the cardboard it's printed on, but it's not inedible or toxic(in small enough doses). I like the artificial flavor of McDonalds "vanilla shakes" (Skimmed milk, concentrated skimmed milk*1 , cream, sugar, skimmed milk solids*2 , glucose syrup. Stabilisers: guar gum, sodium polyphosphate, carrageenan and carboxymethylcellulose. Vanilla Flavour Milkshake Syrup - Sugar, water, flavouring. Acid: citric acid. Preservative: sodium benzoate. Colour: caramel. I think it used to have soy protein powder in the early days).

Goat cheese - yay! Liederkranz too.

Oysters, raw, steamed, sauteed, broiled, or fried - yum!

Chicken sashimi - if it was irradiated, or seriously marinated with acidic juice/vinegar.

The only thing I can't eat is mangoes - I'm seriously, projectile vomiting after one bite, allergic.

[ruthcooks]

Swiss Chard...grew in my parents' garden...hated it, never ate it again. Like bad celery.

And of course, cilantro. Smells like overalls which have been worn about a month straight by a farmer who never takes a bath.

Salmon. Can't think why it's so popular. Last time I cooked it, I threw it away and decided I was through trying to make myself like it. Love it smoked, however.

Edited January 22, 2011 by ruthcooks (log)

[ChrisTaylor]

Reposted sans image:

Bailer shell. It comes sans shall and bloody massive. Google it for some idea of what it looks like. I thawed one up and, having access to no more than a barbecue and portable electric stove, thinly sliced and stir-fried it. The smell ... oh God. The smell. I can handle smell when it comes to cheese. I'm fine with that. But there are some smells--some kinds of offal, some kinds of seafood (the stockpot that has been used to steam crabs, for example)--that I just can't handle. I don't know if it's an Aspie thing or what, but some smells can bring about a physical reaction in me. I damn near hurled. One of the kids I was cooking with ate it and said it was okay but I just couldn't bring myself to do it. Never again. Too scared to head back into that seafood shop to pick up sea cucumber or any of the other interesting-looking stuff. I'm afraid of how that stuff will smell when I heat it up.

edit

I hope a link is okay.

http://www.wildsingapore.com.sg/wildfilms/blog/blogfotos/0606bb/060625bbd3342m6.jpg

Edited January 22, 2011 by ChrisTaylor (log)

[Peter the eater]

Reposted sans image:

Bailer shell. It comes sans shall and bloody massive. Google it for some idea of what it looks like. I thawed one up and, having access to no more than a barbecue and portable electric stove, thinly sliced and stir-fried it. The smell ... oh God. The smell. I can handle smell when it comes to cheese. I'm fine with that. But there are some smells--some kinds of offal, some kinds of seafood (the stockpot that has been used to steam crabs, for example)--that I just can't handle. I don't know if it's an Aspie thing or what, but some smells can bring about a physical reaction in me. I damn near hurled. One of the kids I was cooking with ate it and said it was okay but I just couldn't bring myself to do it. Never again. Too scared to head back into that seafood shop to pick up sea cucumber or any of the other interesting-looking stuff. I'm afraid of how that stuff will smell when I heat it up.

Sea snails are tricky, especially big ones. My personal battles with a mollusk fetish has taught me to defer to the people who catch and eat them all the time, preferably for generations.

[Katie Meadow]

Chris Taylor, your link works. That's one gross snail. Is that a foot? Or something else? I googled Bailers since I've never heard of them before. No doubt it comes sans shell because it's the shell that everyone wants.

[ChrisTaylor]

I think that's the foot, yeah. Not entirely sure. It's the bit you eat.

[Landru]

Fish lips. Don't know from what fish. All I know is that I was with my family in London's Chinatown and we couldn't agree on a place to eat. Touristy Chinese place beckoned. I like adventure so I got the Fish Lips. It was tasteless gelatinous goo. My brother and I both came down with violent food poisoning afterwards.

[Special K]

Okra or Brussels sprouts. I keep trying them both, in different recipes, and I keep not liking them, despite how everyone tells me how delicious they are if cooked right. Really, I think that if you have to disguise a food to make it palatable, you might as well just not eat it. And okra and Brussels sprouts are just not palatable to me.

I feel much better now!

[judiu]

Okra or Brussels sprouts. I keep trying them both, in different recipes, and I keep not liking them, despite how everyone tells me how delicious they are if cooked right. Really, I think that if you have to disguise a food to make it palatable, you might as well just not eat it. And okra and Brussels sprouts are just not palatable to me.

I feel much better now!

Special K, you may pass your Brussels sprouts to me; I'll trade all my black jelly beans and any other substance flavored with anise! Oddly enough though, I love black licorice!

[MikeHartnett]

Canned tuna. I'll never eat it "again" because I've never eaten it to begin with. The smell has made me gag since I was little.

[Chris Amirault]

Wow! Even the good stuff, Mike?

[therippa]

Shark fin soup, it tasted what I imagine licking a dolphin's blowhole would taste like.

[Foodietopo]

Come to think about it, I really HATE milk. In Japan, they serve milk everyday at school, it's a very rich 3.5% milk and I have never drank it. I love milk products, but a glass of milk gives me shivers.

I use to hate urchins until I came to Japan and I ate the really fresh stuff including fresh sea urchins in a morning fish market not too far from Fukuoka.

I don't like to eat fish bones, most Japanese do. I get weird looks from my students when I leave the bones in my plate. I was told all my life by my dearest mother that bones were dangerous, but the Japanese keep telling me that they are healthy...

Edited January 26, 2011 by Foodietopo (log)

[annabelle]

Pesto. I can't learn to like it. I've tried and I've tried and I just can't.

[Chris Amirault]

Pesto? PESTO?

My goodness: why?

[ChrisTaylor]

I'll second the glass of milk.

[Beebs]

Here's another for that glass of cold milk, especially whole milk. Makes my mouth all phlegmy. Ick.

[MomOfLittleFoodies]

Fat Free (Skim) Milk... I'm not big on milk flavored water, TYVM.

[Pierogi]

Fat Free (Skim) Milk... I'm not big on milk flavored water, TYVM.

Word !

Give me nice, ice cold whole fat milk or go away. Sometimes I just crave it.

Does skim milk still have that sort of blue-ish color it did 40 years ago? That right there was enough to make me run far far away.

Edited January 26, 2011 by Pierogi (log)